Gluten-Free Food Program (GFFP)’s Post

(25% off limited time deal Please order now) Ninja MC1101 Foodi Everyday Possible Cooker Pro, 8-in-1 Versatility, 6.5 QT, One-Pot Cooking, Replaces 10 Cooking Tools, Faster Cooking, Family-Sized Capacity, Adjustable Temp Control, Midnight Blue About this item 8-in-1 VERSATILITY: Slow cook, Sear/Sauté, Braise, Keep Warm, White Rice, Brown Rice, Oats and Pasta. REPLACES 10 KITCHEN TOOLS: No more cluttered countertops. Replaces Slow Cooker, Food Warmer, Nonstick Pot, Sauté Pan, Cast Iron Skillet, Saucier, Saucepan, Stock Pot, Rice Cooker, and Dutch Oven. EASY, ONE-POT COOKING: Prepare your mains and grains together or cook them separately in one compact cooking system 30% faster than traditional cooking methods. FAMILY-SIZED CAPACITY: Perfect for weekly meal prepping and family-sized meals. 6.5-qt capacity fits four 6-oz chicken breasts or a 7-lb roast to feed up to 6 people. FASTER COOKING: Cook rice 50% faster than a traditional rice cooker. COOKER TO OVEN TO TABLE: Oven-safe pot up to 500℉ allows you to transfer the pot from the cooker to the oven for a crispy finish. Then, serve directly from the pot with the included rice spoon. SMALL COUNTERTOP FOOTPRINT: Compact design fits easily on your countertop for everyday use. ADJUSTABLE TEMPERATURE CONTROL: Turn up the heat for a perfect sear or cook low and slow to tenderize. DISHWASHER SAFE: Pot, lid, and rice spoon are dishwasher safe for easy cleaning. WHAT'S INCLUDED: 6.5-qt cooking pot with cast stainless steel handles, cooking base with cool-touch side handles for easy transport, oven-safe glass lid, and rice spoon for easy scooping and serving. https://amzn.to/3W2MJtH

Mastering Basic Cooking Techniques: Knife Skills, Sauteing, and More Mastering basic cooking techniques like knife skills, sautéing, and more is the key to becoming a confident and capable cook. 1. Mastering Knife Skills: - Invest in Quality Knives: Purchase a set of high-quality knives including a chef's knife, paring knife, and serrated knife. - Practice Proper Grip: Hold the knife firmly with your dominant hand and stabilize the food with the other hand using the "claw" grip. - Learn Basic Cuts: Practice chopping, mincing, slicing, and dicing to achieve consistent sizes for even cooking. 2. Perfecting Sautéing Technique: - Preheat Your Pan: Heat the pan over medium-high heat and add a small amount of oil or butter. - Prepare Ingredients in Advance: Chop, slice, and prepare ingredients before sautéing for efficient cooking. - Maintain Even Distribution: Spread ingredients evenly in the pan and avoid overcrowding to prevent steaming. 3. Practicing Boiling Technique: - Use Proper Ratio of Water to Ingredients: Ensure ingredients are submerged in ample water for even cooking. - Salt the Water: Add salt to boiling water to enhance flavor; a tablespoon per gallon is a good rule of thumb. - Monitor Cooking Time: Follow recommended cooking times and test for doneness before draining. 4. Mastering Roasting Technique: - Preheat Your Oven: Preheat to the desired temperature to ensure even cooking and proper caramelization. - Prepare Ingredients: Season ingredients before roasting to enhance flavor and texture. - Use the Right Pan: Choose a roasting pan or baking sheet with low sides for proper air circulation. 5. Embracing Braising Technique: - Sear Ingredients: Start by searing meat or vegetables in a hot pan with oil to develop flavor. - Choose the Right Liquid: Select a flavorful liquid such as broth or wine to braise ingredients. - Cook Low and Slow: Simmer ingredients over low heat for an extended period to tenderize tough cuts of meat.

cooking methods There are 18 main cooking methods, divided into 3 types 🍳 👨 *1- Moist heat cooking methods It means that water or water vapor is used as an intermediary in the cooking process There are 6 ways to cook with moist heat: 1- Boiling 2- Steaming 3- Simmering on low heat 4- Slow cooking 5- Blanching 6- Glazing the surface ________________ * 2- Dry heat cooking methods 🔥 Dry heat cooking methods It means that air, fat or metal is used as an intermediary in the cooking process There are 10 ways to cook with dry heat: 1- Sautéing 2- Deep frying 3- Fry in a pan frying pan 4- Stir frying 5- Grilling 6- Broiling 7- Roasting in the oven 8- Butter Roasting 9- Gratinating the face 10- Baking _______________ *3- Cooking methods combine dry heat with moist heat 🔥💧 It means that dry heat is used with them at the beginning of the cooking process, and then the cooking process is completed with moist heat There are 2 cooking methods that combine dry and wet heat: 1- Stewing 2- Braising casserole ________________ It has two independent or irregular cooking methods, not added to the main 18 cooking methods. 1- Sous vide 2- Confit ________________ And away from cooking methods, there are some cooking techniques 🍳 👩 cooking techniques It is widely used in the culinary arts and, in one way or another, has similarities to one of the main cooking methods 1- Cook in a Pan roasting pan 2- Cooking or browning the face with Pan Searing 3- Parboiling 4- Partial cooking 5- Shocking or Refreshing

Legend Cookware 5 Ply Frying Pan If you require some pans, you can buy this Legend Cookware pan, which is quite good and popular. It is a set of two pans, which are perfect for most cooking needs. The pans are in different sizes such as 8-inch and 10-inch. In my view, the 8-inch and 10-inch sizes are the ideal sizes for the everyday use. Of course, you can use the pans for cooking meals for an individual or the whole family. The cooking area is quite large, which is good for cooking delicious eggs, or frying leftovers for the healthy veggie fried rice. Well, the Legend Cookware manufacturer says that the pans are the best pans for medium to low heat cooking. It would be good if you cook at a low to moderate heat level to increase the overall durability of the pans. The manufacturer recommends using the traditional oils, butters etc for the best cooking performance. And, please avoid pump and aerosol sprays because they are a bit difficult to clean off. Also, to make sure, the cooking surface is always free from scratches, please don\xe2\x80\x99t cut food in the pans with a knife or some other similar tools. The Legend Cookware pans are the well-made pans, which are very durable and they are non-stickyI read a revie Please check: https://lnkd.in/dkwsbJdk

Cook Like a Dev: Steak Edition. There are several variables to cooking steak -- the most important being that you're cooking a volume; not just a surface or thickness. Managing seasoning, method, temp, etc. is all about managing a volume and radiant heat source. I typically aim for Medium Rare (123) on leaner cuts and Medium (133) on fattier cuts to ensure all fat entirely renders. I found this puppy for $14 because it was definitely on its way out. To save it, I immediately trimmed the exterior, salted, and allowed it to dry cure uncovered in the oven overnight. please keep in mind that for most cooking methods, the grey ring is a matter of percentage of thickness, so a successful cook looks different per steak. I'm pretty happy with this result (with room to improve). I'd still chose this $14 steak over a $150 Steakhouse alternative. Regardless, I would recommend 1-2% salt by weight. Fattier cuts typically require a heavier salting. I tend to do so the night before, allowing the exterior to desiccate, the salt to penetrate, and slightly ham the exterior for better maillard development. If my contact time was longer, I would probably use 0.5% salt and salt again at a later time closer to service. Heat is a balancing act. Heat is radiant, and most sources of heat are not precisely controllable. The trick is to just use a probe. Here are my favorite methods. All of them skip the recommended resting time due to longer cooks. Reverse Sear (pictures) tempers and roasts the cut prior to searing. This steak was more than 2" thick, so I lowered the oven temp from the standard 250 to 200 to allow for a more even heat distribution and less of a grey band. I also aimed for 15F lower than the serving temp of Medium to provide room for carry-over cooking (about 5F) and searing. I chose this method because of the unwieldy rib bone. Sadly, the rib bone prevented ideal contact with the pan... Sous Vide is great, if you have bags that can accommodate the protein you're working with. A steak of this size -- even tempered -- would require 2-3 hours in a bath set to 5F below service temp. After, dry off the exterior and sear at high temp. This removes heat radiance, and subsequently the grey ring, from the equation, but can sometimes make searing more difficult due to extra moisture. The large rib bone of this tomahawk may also pierce the bag, if it fits at all. Cold Searing is a technique where you put a cold steak in a cold pan, crank the stove to high, and lower the temp after 2 minutes to medium; flipping every 2 minutes. The goal here is to allow the heat radiance to progress more slowly through the steak, preventing the build up of heat on the exterior, creating a grey ring. I really love this technique, but it's limited to steaks within 1-1.5 inches, which are common enough. Pick the method that's right for your steak, based on size, cut, and practicality. In other words, know your technologies, limit dependencies, and use them responsibly.

"Is Cooking with Flexible Packaging Aluminum Foil Safe?" In the realm of culinary adventures, where innovation meets tradition, the choice of cookware becomes a pivotal decision. Recently, soft packaging aluminum foil has entered the scene as a convenient option for cooking enthusiasts. However, the burning question on many minds is, "Is cooking with flexible packaging aluminum foil safe?" Let's unravel the layers of this culinary mystery and explore the safety aspects associated with this modern cooking trend. The Rise of Soft Aluminum Foil: Soft Aluminum foil Rolls has gained popularity for its flexibility and ease of use. Unlike traditional rigid aluminum foil, the soft variety comes in rolls or pouches, offering a versatile and convenient solution for various cooking needs. From grilling to baking, its pliability has made it a favorite among those seeking convenience in the kitchen. Understanding the Composition: To delve into the safety of soft packaging aluminum foil, it's crucial to understand its composition. This type of foil is typically made from thin sheets of aluminum, which undergo a manufacturing process involving rolling and annealing. The result is a material that is both flexible and durable, ideal for packaging and cooking purposes. Safety Concerns Addressed: One primary concern associated with cooking with aluminum foil, in general, is the potential for aluminum leaching into the food. Studies suggest that prolonged exposure to high temperatures may lead to a minimal transfer of aluminum, which can be absorbed by certain foods. However, it's important to note that the levels detected are usually well below the established safety limits set by health authorities. If you interested please contact us. Sonia +8615039962180(whatsapp/wechat) Email : sonia@htmmalufoil.com

Cooking beef is a versatile and flavorful endeavour! Here's a basic guide to get you started: 𝟭. Choose the Right Cut: Different cuts of beef are suited for various cooking methods. For grilling, go for ribeye, sirloin, or flank steak. For braising or stewing, opt for chuck or brisket. 𝟮. Prepare the Beef: Before cooking, ensure the beef is at room temperature. Pat it dry with paper towels to promote a good sear and season generously with salt and pepper or your preferred seasoning blend. 𝟯. Select Your Cooking Method: Beef can be cooked in various ways such as grilling, roasting, pan-searing, or braising. Choose the method that suits your cut and desired outcome. 𝟰. Cook to the Right Temperature: Use a meat thermometer to ensure your beef is cooked to your preferred level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). 𝟱. Rest the Beef: After cooking, allow the beef to rest for a few minutes before slicing or serving. This allows the juices to be redistributed, resulting in a juicier and more tender steak. 𝟲. Slice Against the Grain: When slicing your cooked beef, always cut against the grain for maximum tenderness. 𝟳. Serve and Enjoy: Whether it's a juicy steak, succulent roast, or flavorful stir-fry, serve your beef dish with your favourite sides and enjoy! Experiment with different recipes, marinades, and cooking techniques to discover your favourite way to cook beef. Happy cooking! 🥩